Rory O'Connell's Moroccan harira soup

Method

1. Tip the chickpeas and lentils into a large saucepan. Add the lamb, onion, turmeric, cinnamon, ginger, saffron strands and paprika, then pour in 1.5 litres water. Season with salt and freshly ground pepper.

2. Bring to the boil, skimming all the froth from the surface as the water begins to bubble, then stir in half the butter. Turn down the heat and simmer the soup, covered, for 1 ½-2 hours until the chickpeas are tender, adding a little more water from time to time as necessary – it can take up to 900ml more water or stock, it should be soupy in texture.

3. Towards the end of the cooking time, prepare the rice. Bring 850ml (scant 1 1/2 pints) water to the boil in a saucepan, sprinkle in the rice, the rest of the butter and salt to taste. Cook until the rice is tender. Drain, reserving 3 tablespoons of the liquid.

4. To finish, cook the chopped tomato in the reserved rice cooking water, seasoning it with salt, pepper and sugar. It should take about 5 minutes or until the tomato is “melted”. Add this and the drained rice to the pot and simmer for a further 5 minutes to allow the flavours to mix.

5. Correct seasoning with salt and pepper and perhaps a pinch of salt. Add the chopped herbs, stir once or twice and serve accompanied by lemon quarters.